| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543208 | Food Chemistry | 2011 | 11 Pages |
Abstract
⺠The solutions studied are highly diluted by saliva during the swallowing step. ⺠Product-saliva mixes properties have to be considered for in vivo release modeling. ⺠This Result helped to gain insight into in vivo aroma compound release.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M. Doyennette, C. de Loubens, I. Déléris, I. Souchon, I.C. Trelea,